 |
 |
Free Books / Cooking / Mom's Best Recipes Vol 3 / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
530 - Pumpkin Swirl Cheesecake |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / Mom's Best Recipes Vol 3 / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
530 - Pumpkin Swirl Cheesecake |
|
||
|
||||
|
|
|
||
|
||||
(by Shirley McNevich)
Crust: 2 cups graham cracker crumbs, 1/2 cup melted Parkay margarine
Batter: 2 - 8oz. Philly cream cheese, 3/4 cup white sugar, 1 tsp. vanilla, 3 eggs, 1 cup
Libby's canned pumpkin, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg
In a bowl combine graham cracker crumbs and melted Parkay--press mixture into the
bottom and up the sides of a 9" springform pan. In a mixer add cream cheese, 1/2
cup of the white sugar, vanilla, and eggs--beat. Take out 1 cup of the cream cheese
mixture and reserve it. Add the pumpkin, remaining 1/4 cup white sugar, cinnamon
and nutmeg to the mixer with the cream cheese batter--beat well. Pour half of the
pumpkin/cream cheese mixture into the graham cracker crust. Pour 1/2 of the
reserved cream cheese mixture on top of the pumpkin batter. Pour remaining
pumpkin mixture on next. Drizzle the remaining reserved cream cheese mixture on
top. Use a table knife to swirl the whole batter so it has a marble effect. Bake at 350
degrees for 55 minutes. Cool on counter, then refrigerate well before serving. Keep
refrigerated.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
frosting, fudge, bread, entree, cooking, recipes, cake, pie, icing, candy, side dish, pudding, cookies, beverage, dessert, soup, food
|
|
|
|
 |
|